Low Fat Berry Crumble Cake
Indulge guilt-free with this delightful Low Fat Berry Crumble Cake, a lighter twist on classic comfort baking. This wholesome dessert features a moist, tender cake made with low-fat yogurt and unsweetened applesauce, enriched by the natural sweetness of mixed berries. Topped with a golden oat crumble infused with brown sugar and cinnamon, it delivers a satisfying crunch without the excess fat. Perfect for brunch, teatime, or an after-dinner treat, this easy-to-make recipe balances flavor and nutrition, offering just the right amount of sweetness in every bite. Ready in under an hour, it’s a must-try for those seeking a healthier dessert option bursting with fruity freshness.
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Recipe Information
Ingredients
- 150 grams all-purpose flour
- 100 grams granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 120 grams plain low-fat yogurt
- 60 grams unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- 200 grams mixed berries (fresh or frozen)
- 50 grams rolled oats
- 30 grams brown sugar
- 30 grams whole wheat flour
- 0.5 teaspoons ground cinnamon
- 30 grams unsalted butter (melted)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with nonstick spray or line the bottom with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until combined.
In another bowl, blend the low-fat yogurt, unsweetened applesauce, egg, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid over-mixing for a light texture.
Fold in the mixed berries gently to distribute them evenly throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
For the crumble topping, in a small bowl, mix the rolled oats, brown sugar, whole wheat flour, ground cinnamon, and melted butter until well combined and forms small clumps.
Scatter the crumble mixture evenly over the cake batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Serve the cake warm or at room temperature and enjoy your delicious low-fat berry crumble cake.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 2067 mg | 90% | |
| Total Carbohydrate | 347.1 g | 126% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 164.6 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 396 mg | 30% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1243 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
